Yuca Flour vs Tapioca Starch

WHAT IS YUCA?
Yuca, commonly known as cassava or manioc, is one of the world’s most versatile vegetables. Use it fried, boiled, or mashed, yuca is a nutty-flavored starch tuber native to South America that is also found in Asia and parts of Africa. Together with other tropical root vegetables like yam, taro, plantains, and most notably, the potato, it is an indispensable part of the carbohydrate diet for many.

YUCA FLOUR
When ground down into a flour-like powder, yuca also behaves similarly to wheat which can be used in various baking forms. This is becoming increasingly popular due to paleo, vegan, and gluten-free diets.

Pizza made with Yuca crust (made with Tio Jorge® Grated Yuca)

TAPIOCA STARCH
Tapioca starch, on the other hand, is most commonly used to thicken soups and sauces, much like one would use potato starch, cornstarch, or rice flour.

THE DIFFERENCE
While sometimes the terms cassava flour and tapioca flour are used interchangeably, there are distinct differences.

Tapioca is a starch extracted from the cassava root through a process of washing and pulping. The wet pulp is then squeezed to extract a starchy liquid. Once all the water evaporates from the starchy liquid, the tapioca flour remains.

Alternatively, cassava flour is the whole root, simply peeled, dried, and ground. This means it has more dietary fiber than tapioca flour which helps bind gluten-free recipes and improves the texture of baked goods.

Hungry for more? Check out our recipe page for delicious recipes! Ask Our Chef about how you can incorporate yuca into your menu!
 
Related Articles: What is Yuca?, Yuca vs Yucca
Sources:
https://www.huffingtonpost.com/entry/why-yuca-should-love-cassava_us_5976529fe4b0c6616f7ce44b
https://www.finedininglovers.com/blog/food-drinks/tapioca-starch-cassava-flour/
https://downshiftology.com/5-things-you-need-to-know-about-cassava-flour/
https://www.chieftainwildrice.com/products/tapioca-flour